Garam masala

Ingredients

Directions

Toast cumin seeds, cinnamon stick (amount to taste), cloves and cardamom seeds in a pan over medium heat. Continue toasting until cumin seeds start to turn a darker brown. Remove from heat. Add nutmeg (and ground cinnamon, if using in place of cinnamon stick) and cool. Grind spice mixture in a coffee grinder until it has the consistency of ground pepper. Store in an airtight container for up to 6 months.